Use no-boil noodles. Instead of adding them raw, however, soak them in hot salted water. This way, the noodles "cook" and taste seasoned without actually having to be boiled.
Quickly precook the vegetables to draw out some of their liquid and to infuse them with flavor.
- Saute tender vegetables like onions, mushrooms, peppers and fennel.
- Steam-saute hard vegetables like broccoli, carrots, cauliflower and asparagus. (To steam-saute, heat a pound of prepared vegetables with 1/3 cup of water, 2 teaspoons olive oil and a scant 1/2 teaspoon salt over high heat in a covered skillet. Cook until vegetables are tender and liquid has almost evaporated, about 5 minutes. Remove lid and continue to cook until vegetables start to saute.)
- Broil zucchini, yellow squash and eggplant that's been tossed in olive oil, salt and pepper on the rack closest to the broiler until spotty brown on both sides.
